3) With
knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making
a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice
cheese, cut in half).

4) Wrap 4
pieces of dough around each hot dog and 1/4 slice of cheese to look like
"bandages," stretching dough slightly to completely cover hot dog.
About 1/2 inch from one end of each hot dog, separate "bandages" so
hot dog shows through for "face." On ungreased large cookie sheet,
place wrapped hot dogs (cheese side down); spray dough lightly with cooking
spray.

5) Bake 13
to 17 minutes or until dough is light golden brown and hot dogs are hot. With
mustard, draw features on "face."